These eggs are drenched in a savoury, sweet and spicy gochujang sauce. It's a damn delicious dish that can be yours in just 20 minutes!

🛒 SHOPPING LIST

• 5 eggs
• 250ml Beef Stock (or 1 Tbsp fish sauce with 250ml water)
• 3 Tbsp BOMBOM Gochujang
• 2 stalks spring onion, sliced
• For garnish: sesame seeds and spring onion

🍳 LET'S COOK

1. In a pot, add enough water to cover the eggs. Boil the eggs for about 8-10 minutes (hard-boiled) or 4-6 minutes (soft-boiled).
2. Once the cooking time is complete, remove the eggs from the pan and place them in cold water to cool. Peel the boiled eggs.
3. In a new pan, combine 250ml beef stock and BOMBOM gochujang, and bring it to a boil. Once the sauce mixture starts bubbling, add spring onions and eggs to the pan.
4. Cook for about 7-8 minutes over medium heat, stirring regularly, until the sauce mixture reduces and thickens.
5. Transfer to a serving bowl. Sprinkle sesame seeds and spring onions on top. Enjoy!